I am now regularly baking sourdough bread once or twice a week. Occasionally we run out of bread as we wait for the dough to prove so I have decided to supplement our homemade bread with the occasional loaf from the local bakery. This morning we tried a spelt Sourdough from the Cornfield Bakery
Geoff Coleman and family run this independent wholesale & retail craft baker established in 1972 by his father Derek Coleman.
As well as producing and delivering a range of Artisan bread they also run one day Bread Making Courses at the bakery in Wheatley, Oxfordshire.
A surprisingly light texture with plenty of holes which I have yet to achieve. I am experimenting with wetter dough and longer proving times to achieve these large holes in my own bread.
I need to get on one Cornfield’s bread making courses!
The bakery uses flour produced by Wessex Mill in Wantage with cereals grown on named farms in Oxfordshire. The Munsey family are 4th generation millers who specialise in bread flour.
